Low carb, keto friendly cheesecake muffins with zucchini, sugar free, gluten free and also diabetic friendly!
Keto / Low carb
Everyone will love this muffin recipe!
Zucchini makes muffins juicier and gives an amazing flavor.
If you are looking for a special dessert this recipe is for you.
Keto Cheesecake Muffins
With Zucchini
Servings 16
• Ingredients for the muffin mixture:
100 g / Coconut flour
30 g / Whey protein isolate powder*
15 g / Golden flaxseed flour (or 25 grated flaxseeds)
¼ tsp / Baking soda
10 g / Baking powder
1 tsp / Homemade vanilla extract
100 g / Erythritol -Stevia blend 1:1
4 / Eggs
1 Tbsp / Lemon juice
100 g / Butter (melted)
50 g / Heavy cream
90 gr. / Grated zucchini
• Ingredients for the cheesecake mixture:
300 g / Cream cheese
2 / Egg yolks
70 g / Erythritol-Stevia blend 1:1
15 g / Coconut flour
1 tsp / Homemade vanilla extract
• Instructions:
1 To make the muffin mixture, at first mix all the dry ingredients.
*Note:
Whey protein powder can be replaced with
15 g bamboo fiber flour or
15 g coconut flour extra
2 Grate (fine) and drain the zucchini.
3 Preheat the oven at 170°C and prepare the muffin tins.
4 Beat the eggs for about 5 minutes.
5 Add melted butter, lemon juice, heavy cream and then the mixture of dry ingredients.
6 At the end, mix in the grated zucchini.
7 Divide the mixture into 16 muffin tins and make a puddle in the center of each, with a wet spoon.
• Instructions for the cheesecake filling:
1 Mix all the ingredients with a hand whisk until they are good incorporated and distribute the mixture in each muffin recess.
2 Bake for about 30 minutes and let cool.
3 Remove the muffins from the tins.
• Serve and enjoy!
Store in the refrigerator for about 1 week.
Macros for 1 muffin: (1 portion)
Protein: 6 g
Carbohydrates (net): 2.7g
Fat: 16 g
Energy: 180 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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